At Yingbin Restaurant in Jiangcheng, Liu Chenglin has spent half his life tending the stove. He believes that good dishes come from genuine ingredients and that true culinary skill is built through years of practice. But as profits gradually take precedence over professional integrity, this uncompromising veteran chef becomes the least welcome person in the kitchen. Leaving behind the familiar back kitchen, he brings his hard-earned skills to Jufu Restaurant, where he takes charge of the stove once again. From being ignored to drawing crowds of diners, a single tasting session and one birthday banquet are enough to make his name known again. Amid the rise and fall of the two restaurants, some people are busy protecting their reputations, while others simply want to perfect the dish in front of them.